Another crockpot thread from TOB archives

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DeltaDawn
South Beach Newbie
Posts: 16
Joined: Sun Oct 28, 2007 8:38 pm
Healthy Plan Start Date: 15 Jun 2007

Another crockpot thread from TOB archives

Post by DeltaDawn » Fri Nov 09, 2007 9:40 pm

Post subject: Crockpot recipe thread

Crock Pot Stuffed Peppers

6 med. to lg. peppers
1 1/2 lb. ground chuck
1 med. onion
1 (16 oz.) can tomato sauce
1 (16 oz.) can whole tomatoes
1 (8 oz.) container sour cream or sour cream onion dip
Minute (instant) rice (2 servings), make according to directions on box Here I would substitute cooked brown rice. Clean the inside of peppers and cut off tops. Mix ground chuck, onion, whole tomatoes drained squeezed into ground chuck, pepper, and seasonings of your choice and rice. Put ground chuck mixture into raw peppers, now place these peppers into your crock pot. Mix the can tomato sauce and sour cream together and pour this mixture over the stuffed peppers. Cover and cook on low for 7 to 9 hours, or on high 4 hours

Check out this thread of recipes:

http://www.southbeach-diet-plan.com/for ... hp?t=14253


Pot Roast

3 lb. roast
1 can mushroom soup
1 envelope dry onion soup mix
1 1/2 c. water
6 to 8 medium potatoes
3 to 4 carrots
1 tsp. salt
1 tsp. pepper
Cube potatoes and slice carrots. Put in slow cooker first. Put roast on top of vegetables. Add salt and pepper. Sprinkle dry onion soup mix on top of roast. Add mushroom soup; pour water on top. Turn slow cooker on low; cook for 6 to 8 hours.

I kept in the potatos for my dh and ds and will just pick them out. I also added sliced onion, mushroom and green peppers.


 BEEF STROGANOFF
1 to 1 1/2 lbs top round steak, cut into strips
8 oz sliced mushrooms (I used baby portobellos, which are great)
1/2 cup diced onion
1 t minced garlic (the kind in the jar)
dash salt and about 1/4 t black pepper
3 cups tomato juice
1/2 cup lf sour cream

Add all ingredents except for the sour cream, cook atleast 6 8 hours.
Add the sour cream slowly at the end.



Crockpot Chicken Cacciatore

6 boneless chicken breast pieces
1 14-1/2 oz. can diced stewed tomatoes with onion and bell pepper (Del monte brand)
1 small can tomato sauce (Sugar free)
1 large yellow onion thinly sliced
8 oz. fresh mushrooms thinly sliced
1/2 each yellow, red, and green bell peppers diced
1/4 cup water
1/4 cup white wine
2 tbsp minced garlic
1 tbsp Italian blend herbs
salt and pepper to taste


Mix everything together in crockpot. Cook 3-4 hours on high or 7-9 hours on low

Serve with cooked ww linguini or other ww pasta.

Crockpot Chipotle Pork Tenderloin

1 pork tenderloin, 1.5 to 2 pounds
1 14 oz. can diced tomatoes with green chilies
2 cups Chipotle salsa
1/2 cup chopped onion

Place pork in crockpot; sprinkle with onions, add canned tomatoes and chiles, and top with the chipotle salsa. Cook on Low 8 hours. Meat will be extremely tender!


Turn plain hamburger and few simple ingredients into a deliciously warming soup.

1 lb. lean ground beef; browned, drained
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. seasoned salt
1 envelope dry onion soup mix
1/4 cup grated Parmesan cheese
3 cup boiling water
8 oz. tomato sauce
1 Tbsp. soy sauce
1 cup celery; sliced
1 cup carrots; sliced

Combine all ingredients, except Parmesan cheese, in crockpot. Cover and cook on LOW for 6-8 hours. Turn setting to HIGH, stir in Parmesan cheese and cook an additional 10-15 minutes until heated through.
Note: Serves 6.

Thai Chicken for the Crockpot

4 (4-oz) boneless skinless chicken breasts
3/4 cup salsa
1/4 cup natural peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated ginger root
2 tablespoon chopped fresh cilantro

Place chicken breasts in the slow cooker.

Mix the remaining ingredients except the cilantro together in a small bowl and then pour over the chicken.

Cook on low for 8 10 hours. Remove chicken with slotted spoon. If sauce is very thin, mix with 1 tablespoon cornstarch. Pour sauce over chicken, sprinkle with cilantro, and serve hot.



Portabello/Onion Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound portabello mushroom* -- coarsely chopped
1 cup red wine
2 cloves garlic* -- fresh, pressed
1 large onion -- chopped
1 tablespoon worcestershire * -- low sodium
2 tablespoons bacon bits-Hormel
3 cups vegetable broth* -- fat free,low sodium

Spray crock with pam.
Add everything, and cook on low, 8 hours or so.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 1g Fat (32.0% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 164mg Sodium. Exchanges: 1/2 Vegetable.

NOTES : 4 servings // 1=P each.

South of the Border Chicken Chili

5 skinless chicken breasts
1 large onion -- chopped
2 garlic cloves -- minced
14 1/2 ounces chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon hot sauce
32 ounces canned Great Northern beans drained
3 tablespoons lemon or lime juice
2 tablespoons fresh cilantro or parsley chopped

Low-fat chicken offers a heart-healthy
alternative to traditional beef-based chili recipes. Use reduced-fat
chicken broth to trim even more fat without sacrificing flavor.

1. Mix chicken broth, onion, garlic, cumin, salt and hot sauce. Place
in Crockpot. Add chicken breasts. Cover; cook on lowfor 4 to 5 hours.

2. Remove chicken breasts when tender. Dice into small
cubes. Return chicken to Crockpot; add beans, corn, lemon or lime
juice, and cilantro or parsley. Cover; cook on low until all contents are
hot. If desired, garnish with a sprinkle of LF cheese,
a dollop of ff sour cream


Spinach Meatballs

1 1/2 lbs. lean ground beef
1/4 cup chopped onion
1 egg; lightly beaten
1/4 cup grated Parmesan cheese
10 oz. frozen chopped spinach; thawed, drained
1/4 tsp. garlic powder
1 cup beef broth
8 oz. tomato sauce
1/2 cup dry red wine
1 Tbsp. cornstarch

Mix together beef, onion, egg, cheese, spinach and seasonings.
Salt and pepper to taste. Form mixture into1" balls and place
in crockpot. Combine broth, tomato sauce, wine and cornstarch.
Pour over meatballs. Cover and cook on LOW for 6-8 hours.

 

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